Roasted Brussels Sprouts with Juniper, Pecans, and Mustard Sauce

As the season for Brussels sprouts starts to wind down, try roasting them, if you haven’t already. The process magically seems to sweeten these little cabbages, and the pecans make them extra special as does the optional mustard sauce. Unless you’re one to make a dinner of this dish, (I’m one of those!), serve them along side pork or lamb chops, or mixed with whole wheat penne pasta.

Trim the sprouts: take a slice off the base and remove the outer leaves, unless they are super fresh and in perfect condition. If the sprouts are tiny, leave them whole. Otherwise cut them in half. Drop into a pan of boiling, salted water for 3 minutes, then drain in a colander.

Toss with the olive oil and onion plus ½ teaspoon salt, a few grinds from the peppermill and the juniper berries. Arrange in a single layer in a baking dish, then bake in the upper third of the oven for 30 minutes, giving the pan a shake a few times as they roast. Add the pecans and bake 10 minutes more.

Mix the yogurt with mustard and/or horseradish to taste. Serve hot or warm with the mustard sauce.